Beef Short Rib Ramen Recipe

Blanch short ribs

Place the short ribs in a large pot and cover with cold water. Bring to a rolling boil over high heat and boil 5 minutes to remove surface impurities. Drain and rinse the ribs and the pot under hot water; discard blanch water.

Brown the ribs (optional but recommended)

Wipe the pot dry, add 1 tablespoon neutral oil, return the browned or blotted dry short ribs and sear over medium-high heat until all sides have a light golden crust, about 6–8 minutes total. Remove ribs and set aside.

Build the broth

In the same pot add the halved large onion (no need to peel fully; cut to expose layers), smashed garlic cloves, sliced ginger (about 1/2" thick pieces), and the white parts of the scallions. Return the short ribs to the pot and pour in 2.5 liters of cold water. Bring to a simmer over medium-high heat.

Simmer low and slow

Skim any foam that rises for the first 15–20 minutes. Once simmering gently, reduce heat to low and simmer uncovered (or partially covered) for 2.5–3 hours until short ribs are very tender and the broth is deeply flavored. Add more water as needed to keep ribs mostly submerged.

Strain and season

Remove short ribs and set aside to cool slightly. Strain the broth through a fine-mesh sieve into a clean pot, discarding solids. Return strained broth to a low heat and stir in soy sauce, mirin, sake, brown sugar, sea salt, and black pepper. Taste and adjust seasoning; keep warm on very low heat.

Prepare the kimchi tare by pushing 1 cup of kimchi with its juices through a small sieve or finely chopping it, then whisking it into a ladle of warm broth (about 120 ml) with 1 teaspoon gochujang if using. Heat briefly in a small saucepan to meld, then taste and add rice vinegar if the kimchi is too sweet; tare should be balanced (savory, tangy, slightly spicy). Keep warm.

Shred short ribs

When short ribs are cool enough to handle, remove meat from bones and shred into bite-sized pieces. Strain any gelatinous fat from the resting juices into the broth if desired, or reserve juices for adding back to bowls.

Caramelize sliced onion

Heat 1 teaspoon sesame oil + 1 tablespoon neutral oil in a skillet over medium heat. Add the thinly sliced onion (0.5 cup) and cook, stirring occasionally, until soft and lightly caramelized, about 8–10 minutes. Remove and keep warm.

Sauté shimeji mushrooms

In the same skillet over medium-high, add a touch more oil if needed and toss in the trimmed shimeji clusters. Sauté 3–4 minutes until edges brown and mushrooms are tender. Finish with a pinch of salt and a drop of sesame oil. Keep warm.

Prepare kinshi tamago

If you do not have ready kinshi tamago: beat 3–4 eggs with a pinch of salt and 1 teaspoon sugar. Heat a nonstick skillet over low heat, brush lightly with oil, pour a very thin layer of egg to make a crepe about 6–7" wide. Cook 30–45 seconds until set but not browned, transfer to a plate and cool. Stack 2–3 crepes, roll tightly and slice into very thin ribbons (matchstick). Reserve for topping.

Cook noodles

Bring a large pot of water to a rolling boil. Add ramen noodles and cook according to package instructions (usually 2–4 minutes for fresh; 4–6 for dried) until just al dente. Drain well and briefly rinse only if using very starchy dried noodles.

Assemble tare in bowls

Place about 1/4 cup (60–80 ml) of the warmed kimchi tare into each serving bowl (adjust to taste).

Ladle broth

Reheat the strained broth to a gentle boil and ladle about 400–450 ml of hot broth into each bowl over the tare, stirring to dissolve and incorporate the kimchi seasoning.

Portion noodles and toppings

Divide cooked noodles among the bowls. Arrange shredded short rib pieces on top (about 3–4 oz per serving), add a small mound of sautéed shimeji, a spoonful of caramelized onion, a tablespoon of extra pickled kimchi, and a nest of kinshi tamago. Halve soft-boiled eggs and place if using. Sprinkle sliced green parts of scallions and toasted sesame seeds. Drizzle a few drops of chili oil if you like heat.

Final adjustments

Taste one bowl and adjust with extra soy, vinegar, or salt if needed. Serve immediately while hot.